Name: Beef and guinness pies
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Ingredients: 1 tablespoon vegetable oil; 3 rashers bacon, rind removed, finely chopped; 1 onion, finely chopped; 750 gram beef mince; 1/3 cup plain flour; 440 millilitre can guinness; 3/4 cup beef stock; 1 tablespoon tomato paste; 1 teaspoon chopped rosemary; 6 sheets frozen shortcrust pastry, thawed; 3 sheets frozen puff pastry, thawed; 1 egg, lightly beaten; 1/4 cup sesame seeds, to serve; small rosemary sprigs, to serve; tomato sauce, to serve

Ingredients

1 tablespoon vegetable oil

3 rashers bacon, rind removed, finely chopped

1 onion, finely chopped

750 gram beef mince

1/3 cup plain flour

440 millilitre can guinness

3/4 cup beef stock

1 tablespoon tomato paste

1 teaspoon chopped rosemary

6 sheets frozen shortcrust pastry, thawed

3 sheets frozen puff pastry, thawed

1 egg, lightly beaten

1/4 cup sesame seeds, to serve

small rosemary sprigs, to serve

tomato sauce, to serve

Method

1.Preheat oven to hot, 200°C (180°C fan-forced). Lightly grease two 12-hole (1/3 cup capacity) muffin pans.

2.Heat oil in a large saucepan on high. Saute bacon and onion 3-4 minutes, until onion is tender.

3.Add mince. Brown well 4-5 minutes, breaking up the lumps with the back of a spoon as it browns. Blend in flour. Cook, stirring, 1 minute.

4.Gradually stir in Guinness, stock, tomato paste and rosemary; bring to the boil, stirring. Reduce heat. Simmer, uncovered, 10 minutes or until mixture reduces and thickens. Transfer to a large bowl. Cool 10 minutes. Chill in fridge, until cold..

5.Meanwhile, using a 12cm cutter, cut 24 rounds from shortcrust pastry sheets. Ease each pastry round into each muffin hole. Using 8cm cutter, cut 24 rounds from the puff pastry sheets.

6.Spoon 2 tablespoons chilled filling into each pastry hole; brush edges with a little egg. Top each pie with puff pastry rounds, gently pressing edges together to seal. Brush with a little egg; and sprinkle every second pie with sesame seeds. Insert small rosemary sprigs into the others.

7.Using a sharp knife, make two small slits in the top of each pie to form a steam vent. Bake 20-25 minutes, or until golden and puffed. Rest in pan for 5 minutes. Serve with tomato sauce.

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Ingredients

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